DirtyFLRestaurant Inspection Data

TSAOCAA & HIBACHI

TSAOCAA & HIBACHI in FORT MYERS has 5 health inspections on record with an overall food safety rating of 2.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 5 reports on file

14261 S TAMIAMI TRL #8

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13535731

Met Inspection Standards

3 high, 1 int, 12 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in freezer.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-69-4:Basic - Ice buildup in reach-in freezer at kitchen entrance. Educated operator on defrosting freezer. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water. Corrected On-Site
  • 29-09-4:Basic - Observed faucet loose at sink at cook line.
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator dumped out solution. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Operator fixed. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed sanitizer bucket off of floor. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar containers.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with cucumber. Operator removed bag. Corrected On-Site
  • 29-37-4:High Priority - Spray hose at mop sink lower than flood rim of sink. Operator fixed. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored food items. Operator removed chemical. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at front service handwash sink. Operator placed paper towels at handwash sink. Corrected On-Site

10/7/2025· 5mo ago

Visit ID: 13537964

Met Inspection Standards

1 basic

  • 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board on back table. Warning - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-10-07: **Time Extended**

10/2/2025· 5mo ago

Visit ID: 13534858

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board on back table. Warning - From follow-up inspection 2025-10-02: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler cook line:; hotdogs (54F - Cold Holding); mozzarella cheese (52F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (49F - Cold Holding); cut lettuce (50F - Cold Holding); cooked chicken (48F - Cold Holding) stored overnight per operator. Warning - From follow-up inspection 2025-10-02: Reach-in cooler cook line:; hotdogs (46F - Cold Holding); mozzarella cheese (46F - Cold Holding); raw chicken (50F - Cold Holding); raw beef (47F - Cold Holding); cut lettuce (45F - Cold Holding) for three hours fifteen minutes per operator after opening. Operator began icing down all foods. Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter left side, cooked hydrated tapioca boba (100F - Hot Holding) 2 hours and 30 minutes per operator. Provided operator time as a public health control form, operator states boba is discarded every four hours. Warning - From follow-up inspection 2025-10-02: On front counter left side, cooked hydrated tapioca boba (100F - Hot Holding) 3 hours and 15 minutes per operator. Admin Complaint
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-10-02: Operator purchased incorrect test kit. Showed operator correct test kit needed.**Time Extended** **Time Extended**

9/30/2025· 5mo ago

Visit ID: 10919525

Follow-up Inspection Required

5 high, 3 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Round scoop no handle in flour, sugar in dry storage back room. Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer in kitchen. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board on back table. Warning
  • 41-07-4:High Priority - Container of medicine improperly stored over cook line reach-in cooler. Operator removed. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready-to-eat cooked rice and portions yum yum sauce in walk-in cooler. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler cook line:; hotdogs (54F - Cold Holding); mozzarella cheese (52F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (49F - Cold Holding); cut lettuce (50F - Cold Holding); cooked chicken (48F - Cold Holding) stored overnight per operator. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler cook line:; hotdogs (54F - Cold Holding); mozzarella cheese (52F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (49F - Cold Holding); cut lettuce (50F - Cold Holding); cooked chicken (48F - Cold Holding) stored overnight per operator. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter left side, cooked hydrated tapioca boba (100F - Hot Holding) 2 hours and 30 minutes per operator. Provided operator time as a public health control form, operator states boba is discarded every four hours. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times by triple sink, blocked by fryer oil storage. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled under triple sink. Warning

3/17/2025· 12mo ago

Visit ID: 8994265

Met Inspection Standards

1 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.